A.O. Wilson has been proudly representing Eaton’s SIHA® product line for many years.
We offer a wide selection of beverage treatment products to increase the shelf life as well as a microbiological and chemical/physical stability of the beverage.
For a full overview, please see our Winemaker’s guide and the Fruit Juice guide below.
The group of beverage treatment products is categorized into:
The character of wine is determined by a multifaceted interaction between grape type, fruit, climate, location, microbiological and winemaking technology used. The production of wines can be controlled through the application of biotechnological products such as active dried pure yeasts, lactic acid bacteria (Oenococcus oeni) and enzymes (bio-catalysts).
Yeast by SIHA
Eaton’s SIHA® active dried pure yeasts are specially selected from a variety of must samples and different types of wine. Their long standing practical experience and strict selection criteria they employ, offers you a specialized product that provides an individual solution for any type of wine. More than 500 different individual yeast strains are narrowed down to two or three strains that meet the highest SIHA® requirements for temperature tolerance, nutrients, foaming, low formation of acetaldehyde and much more. It is a natural selection process which takes 3-4 years. SIHA® offers selected specialized yeasts for individual demands.
Download the SHIA Yeast Navigator brochure.
SIHA Active Yeast 3
For elegant fruity wines, easily suppressing wild yeast and bacteria with a rapid start and reliable fermentation throughout. Low foaming.
SIHA Active Yeast 7
A pure, highly active dry concentration of natural wine yeast isolated from German Riesling musts, carefully selected to obtain typical Riesling characteristics.
Riesling, Sauvignon blanc, Semillion blanc, Muscat varieties, Gewurztraminer
Specially selected for flavour formation of aromatic varietals such as Riesling, Pinot Blanc, Pinot Gris, and Muscat. Reliable fermentation at temps 18-20*C with good preservation of typical grape aromas.
Pinot Gris Muscat varieties
Excellent cold fermenting properties and high aroma yield. Tolerates temps 10-15*C. Suitable for fresh aromatic wines. Enhances complexity, especially of sweet wines. Ferments slowly – good for restarts.
Combination of 3 yeasts, Sacch. cerevisae; D4, SF8 and U17: Selected for control over spontaneous flora, low foaming and rapid sedimentation. The yeast combination give wine greater variation and more complexity.
Selected for preserving grape specific aromas in white wines. The yeast originates from the Pfalz region. Low formation of fruit esters, with a stronger formation of monoterpenes.
An aromatic yeast selected for cooler fermenting capabilities and strong ester production. Frio is suitable for thiolic and terpene containing varietals.
SihaFerm Pure Nature
A combo of wild and cultivated yeasts (Torrelesporra and Sacch. cerevisae) designed to maximize aroma formation in spontaneous grape must flora. The staggered addition of the two yeasts supports the life cycle of the natural yeast. Well suited for fresh, aromatic whites.
SIHA Active Yeast 8
Specially suited for red musts. Advantages include rapid start, preservation of colour and reliability throughout fermentation, even under unfavourable conditions. Offers classic “Pinot type” characteristics and rich, dark fruit Aromas.
SIHA Active Yeast 10
An Isolate from Rhone that prompts polysaccharide release for a more structured mouthfeel and colour retention. Active 10 has a high temperature tolerance (up to 32*C), higher alcohol tolerance and produces low SO2 levels for MLF stimulation. Good for appassimento.
SIHA Rubino Cru
A hybrid yeast selected for fruitiness, colour stability and low nutrient demand. Suitable for Cabernet Sauvignon, Pinot Meunier and Rose wines. Higher alcohol tolerance upward of 15%. Promotes dark chocolate and mocha aromas. Good for appassimento.
SihaFerm Finesse Red
A newly selected pure yeast of the new generation. The selection is based on the colour stability and colour protection especially at high fermentation temperatures (25-30°C). SIHAFERM Finesse Red yeast is recommended for the fermentation of Pinot Noir.
SIHA Active Yeast 4
Formulated specifically for sparkling wine production, especially bottle fermentations. Produces fine effervescence and pronounced variety specific aromatics. Also suitable for completing fermentations that have stopped.
A successful and complete alcoholic fermentation requires wine yeasts to still be alive at the end of the fermentation process because they are the essential interface between grape must and wine. Nutrients available in adequate and sufficient form ensure their survival.
When it comes to yeast nutrients, grape must ingredients are still somewhat of a mystery. Routine measurements of the sugar concentration and pH value and analysis of organic acids are useless for the purpose of yeast development. There is no correlation between the sugar concentration of a must and the nitrogen concentration (amino acid concentration), nor are essential yeast nutrients such as minerals, vitamins, fatty acids, and sterols analyzed. Legislators are trying to compensate this poor knowledge through an approval procedure for yeast nutrient preparations.
The correct choice of nutrients and timing of their application will guarantee optimum alcoholic and malolactic fermentation.
Download the SHIA Yeast Nutrient Navigator brochure.
Pure diammonium phosphate (DAP) to ensure rapid yeast propagation.
Fermentation Salt Plus
Pure DAP plus Vitamin B1 and cellulose for improved yeast metabolism and an increase in yeast cells. Particularly suitable for difficult fermentations.
DAP with a special yeast wall preparation from specially conditioned cell wall extracts. PROFERM H+2 is beneficial to nutrient deficient musts as it contains high quality proteins, minerals and vitamins from the B group, along with a DAP addition to support the nitrogen needs of the yeast.
Ensures adequate supply of essential nutrients in musts from undernourished vineyards. A combo of DAP, ammonium sulphate, B1and a special yeast rind to aid in yeast cell wall preparation for red and white wine fermentations.
Optimum rehydration of active dry yeasts. A special yeast mixture made from inactive yeasts; contains vitamins, minerals and amino acids for a higher proportion of living yeast cells and a safe fermentation.
Nutrient for Lactic Acid Bacteria Starter Cultures.
Pure, high dosage thiamine (thiamine dichlorhydrate) to improve the metabolism activity of yeast during alcoholic fermentation.
The addition of lactic acid bacteria (Oenococcus oeni) for malolactic fermentation has become increasingly significant during the last decade, particularly for wine preparation. Previously known as second fermentation of the wine, modern oenologists use lactic acid bacteria specifically in the form of simultaneous inoculation or as a classic tool for inoculation after alcoholic fermentation.
The key elements of malolactic fermentation are microbiological stability and harmonizing the flavor and the taste of the wine. Particular importance is placed on selecting the right lactic acid bacterial starter culture, which ultimately determines the sensory profile of the wine, and on the timing of inoculation. Adding the lactic acid bacteria directly (which is known as direct inoculation) guarantees a fast start and rapid cell proliferation, and forms the basis for optimal breakdown of L-malic acid into L-lactic acid to form secondary aromas that shape the desired style of the wine.
- In simultaneous inoculation, the lactic acid bacteria are added to the must at the same time as the yeast.
- In fermentation inoculation, malolactic starter cultures are added halfway through the alcoholic fermentation process. However, the bacteria’s cell proliferation is strongly inhibited at this point due to the high metabolic activity of the yeast. Performing the inoculation at this time is therefore generally not recommended.
- In post-fermentation inoculation, the lactic acid bacteria are added to the wine once the alcoholic fermentation process is complete.
Download the SHIA Yeast Navigator brochure.
Special Culture Name
New lactic acid bacterial strain (oenococcus oeni) for red, rosé, and white wine processing that was selected from a German wine.
Areas of application for wine enzymes include:
- must clarification
- mash extraction
- aroma release in white wines
- improve filtration
SIHA pectinases have been used for decades to aid in the degradation of pectins, providing significant increases in juice yield. Our long-standing practical experience with refined, cleaned, targeted and highly active SIHA® enzyme preparations helps to increase yields, press capacities and margins in the fruit juice, spirits and wine industry.
Download the SHIA Yeast Navigator brochure.
Granulated Wine Enzyme Compound for Must Pre-Clarification.
Granulated Wine Enzyme Compound for Extraction to increase Juice and colour yield.
Granulated Enzyme Compound for Improving the Filtration and Extraction of Mannoproteins from Yeast Cell Walls.
Granulated Wine Enzyme Compound for Extraction and Clarification of Grape Mash.
Enzyme Compound for Flavor release in wine production.
PANZYM Univers Liquid
Multi-purpose enzyme for mash enzymation and juice depectinization of pomaceous, stone and soft fruit.
The term fining generally refers to products and process used to increase the shelf life of beverages. Fining agents refer to the removal of chemical haze (e.g. proteins) and biological haze (e.g. yeasts) or other suspended matter from the beverage. The products used for the wine and fruit juice sector are almost identical.
Riddling Aid Name
SIHA Brilliant Liquid
Riddling aid is a homogeneous colloidal suspension that improves the fermentation and agitation effect when champagne is fermented in the bottle. It prevents the yeast from sticking to the sides of the bottles (mask formation).
SIHA Tannin Liquid
Fining agent is a special homogeneous tannin solution extracted from gall nuts and edible chestnuts which is formulated for fining wine. The maturity and typical flavor of wine and champagne is positively influenced.
SIHA® Isinglass Granulate is a white granulate produced from specially selected swim bladders of various species of large fish. Owing to their high positive charge they are particularly suitable for clarifying wine and beer.
Granulation of isinglass simplifies handling and dosage in wine and improves shelf life. SIHA Isinglass fining agent reacts quickly and intensely with negatively charged beverage colloids, leading to quick clarification of wine.
- Excellent granulate distribution and rapid flocculation
- Ideally suited for clarification of low-tannin beverages
- Preliminary testing not necessary because SIHA Isinglass fining agent does not tend to over fining/underfining
- Prepared from selected raw materials which are specially suitable for beverage fining
Bentonite is a fine montmorillonite clay consisting of aluminum silicate anions (Al2O3.SiO2)(H2O)n neutralised by cations such as sodium, calcium, potassium and magnesium. Bentonite’s microscopic structure consists of many plates that position in such a way as to swell considerably when absorbing water. Bentonite has a negative electrical charge and is used to remove protein (giving “heat stability”).
Special product for beverage fining and for removing positively charged albuminous substances from musts, wines, fruit juices and vinegar
Low sand Bentonite that was specially developed for ultrafiltration systems
SIHA® Active Bentonite G
Special product for beverage fining and for removing positively charged albuminous substances from musts, wines, fruit juices, and vinegar
SIHA® CA-Bentonite G
Special product for beverage fining, removes positively charged albuminous substances from wines, fruit juices, and vinegar
SIHA® Must Bentonite G
Fining agent from Eaton’s Begerow Product Line is particularly suitable for the treatment of grape musts
Silica sol fining agent (BEVASIL® 30 or Levasil® 200/30% FG) is a transparent, slightly opalescent aqueous silicic acid solution and contains 30% colloid silicon dioxide (SiO2). The possibility of using the water insoluble, amorphous silicon dioxide as “aqueous solution” is achieved by colloid distribution.
The beverage treatment with silica sol fining agent and SIHA® Gelatin results in an economical and taste neutral clarification.
A taste improvement is also often attained. Even in difficult cases, the clarification of the beverage is accelerated; the turbidity deposit becomes more compact and beverage losses, filtration time and the use of filtering agents are reduced.
In cases where the climate leads to an acidic wine, an adjustment of the acid content is strongly recommended. The wine producer who handles this process carefully will be rewarded with harmonious, mild, and balanced wines. By stabilizing the microbiological, chemical and physical components of a beverage, you help their increase shelf life.
The tartaric acid content of wine fluctuates considerably from year to year and from area to area. Therefore Eaton generally recommends that you consult an expert before defining the method, time, and extent of deacidification. For specific and successful deacidification, the type and quantity of the acid constituents must always be known. It is best to ask for a full proposal to be prepared before proceeding with deacidification.
In practice, a multitude of factors that influence the method and stage of de-acidification have to be taken into consideration:
- Total acid content
- Tartaric acid content
- Required de-acidification degree
- Required tartaric acid content
- Location of the company (local regulations!)
- Character and flavour of the wine
- Vine sort
- Time specified for bottling the wine
Formulated for quick, polishing deacidification of musts and young wines
Special lime that has been specifically developed for double salt deacidification in grape must and wine
SIHA® Special Wine Lime
Selected calcium carbonate (CaCO3) formulated especially for deacidification of grape musts and wines
Used for sulfurizing mashes, musts and young wines
Used for the crystal (tartrate) stabilization of wine and sparkling wine via the contact technique
SIHA® Gum Arabic Granulate
Micro-filtered gum arabic produced from high-quality Arabic rubber
SIHA® Gum Arabic Liquid
30% liquid gum arabic produced from high-quality Arabic rubber
Polyvinylpolypyrrolidon (PVPP) used in beverage treatment for the adsorption of chemical bonds of phenols
SIHA® Tannin FC
Special tannic acid for color stabilization
SIHA® Tannin MOX
Special tannin for micro-oxidation
SIHA® Tannin QE
Tannic acid composite based on French oak wood
For a complete overview, please see the Yeast Navigator.
For a complete overview, please see the Yeast Nutrient Navigator.
For a complete overview, please see the SIHAZYM Enzyme Navigator.